Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 oz Kidney beans, cooked 1 ea Bay leaf
1 ea Onion, chopped 1/4 ts Black pepper
1 ea Green bell pepper, diced 1 tb Tamari
2 ea Garlic cloves, minced 1 c Vegetable broth
2 tb Safflower oil 3 tb Parsley, chopped
1 lb Firm tofu, drained cubed 1/2 c Wheat germ, toasted
4 ts Thyme, chopped

Preheat oven to 300F. Set aside cooked beans.

Saute onion, bell pepper garlic in oil in a large skillet until
soft, about 4 minutes. Add tofu saute briefly for 2 minutes. Add
thyme, bay leaf, black pepper tamari. Saute for 3 minutes. Stir
in beans stock.

Pour into a 1 quart casserole dish. Sprinkle with parsley 1/4 c of
wheatgerm. Bake for 45 minutes. Remove from oven, stir gently
sprinkle with remaining wheatgerm. Return to oven bake until the
topping is crisp, about 30 minutes. Serve piping hot.

"Vegetarian Gourmet" Issue #11
Submitted By MARK SATTERLY On 03-06-95

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